A recipe from the Good Food collection.
1 tablespoon oil
3 teaspoons grated fresh ginger
4 spring onions, sliced
230 g (7 1/3 oz) canned water chestnuts, drained and sliced
425 g (13 1/2 oz) canned baby corn, drained
1 cup (45 g/1 1/2 oz) finely sliced Chinese cabbage
125 g (4 oz) bean sprouts, tails removed
1 tablespoon soy sauce
1-2 tablespoons oyster sauce (optional)
2 teaspoons sesame oil
1. Heat the oil in a heavy-based pan or wok and add the ginger and spring onion. Stir-fry over high heat for 1 minute. Add the water chestnuts and baby corn; stir-fry for 30 seconds.
2. Add the cabbage, bean sprouts and sauces; stir-fry for 1 minute. Stir in the sesame oil and toss well. Serve immediately.